Comparison of the Antioxidant Activity of Garlic Cloves with Garlic Husk and Stem: Determination of Utilization Potential of Garlic Agricultural ...
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Turkish Journal of Agricultural and Natural Sciences 8(2): 463–469, 2021
https://doi.org/10.30910/turkjans.884541
Research Article
Comparison of the Antioxidant Activity of Garlic Cloves with Garlic Husk and Stem:
Determination of Utilization Potential of Garlic Agricultural Wastes
Deren TAHMAS KAHYAOĞLU
Kastamonu University, Faculty of Engineering and Architecture, Department of Food Engineering, Kastamonu
Corresponding Author: dtkahyaoglu@kastamonu.edu.tr
Received: 21.02.2021 Revised in received: 26.03.2021 Accepted: 08.04.2021
Abstract
During the harvest period, garlic heads are collected and processed, while stems and leaves are discarded.
Processing of these sections, forming 10% (w/w) of the total weight of garlic, has great importance in terms of
both gains for the country’s economy and to reduce the amount of solid waste. In our study, some
physicochemical analyses were performed, along with total phenolic compound, total flavonoid matter, total
antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis-3-ethylbenzthiazoline-6-sulfonate
(ABTS), ferric reducing/antioxidant power (FRAP) tests to determine antioxidant capasity in garlic cloves, and the
husk and stem of the dried form of this garlic obtained from 25 different fields in Taşköprü county, Kastamonu
province in Turkey. When mean values are noted, the highest total phenolic compounds, total flavonoid matter,
total antioxidant activity, DPPH, ABTS and FRAP values were found for garlic cloves; this was followed by garlic
husk and garlic stem. The total bioactive compounds and antioxidant activity determined in garlic husks and garlic
stems are promising.
Key words: Allium sativum L., total bioactive compounds, DPPH, ABTS, FRAP
Sarımsak Dişinin Antioksidan Aktivitesinin Sarımsak Kabuğu ve Sapı ile Karşılaştırılması:
Sarımsak Tarımsal Atıklarının Kullanım Potansiyelinin Belirlenmesi
Öz
Hasat döneminde sarımsak başları toplanıp işlenirken, sapları ve yaprakları atılır. Toplam sarımsak
ağırlığının %10'unu (m/m) oluşturan bu kısımların işlenmesi, hem ülke ekonomisi açısından kazanımlar sağlaması
hem de katı atık miktarının azaltılması açısından büyük önem taşımaktadır. Çalışmamızda Türkiye’nin Kastamonu
İlinin Taşköprü İlçesinde bulunan 25 farklı tarladan temin edilen sarımsakların dişi ve bu sarımsakların kurumuş
formdaki kabuk ve saplarında bazı fizikokimyasal analizler yapılmış ve antioksidan kapasitenin belirlenmesi için
toplam fenolik bileşik, toplam flavonoid madde, toplam antioksidan aktivite, 2,2-difenil-1-pikrilhidrazil (DPPH),
2,2′-azinobis-3-etilbenztiazolin-6 sülfonat (ABTS) ve demir indirgeyici/antioksidan güç (FRAP) testleri yapılmıştır.
Ortalama değerler gözönüne alındığında, en yüksek toplam fenolik bileşik, toplam flavonoid madde, toplam
antioksidan aktivite, DPPH, ABTS ve FRAP değerleri sarımsak dişlerinde tespit edilmiştir; bunu sarımsak kabuğu
ve sarımsak sapı takip etmiştir. Sarımsak kabuğu ve sarımsak saplarında belirlenen toplam biyoaktif bileşikler ve
antioksidan aktivite umut vericidir.
Anahtar kelimeler: Allium sativum L., toplam biyoaktif bileşikler, DPPH, ABTS, FRAP
Introduction degenerative disease (Piechowiak et al., 2019).
A balanced diet should contain enough fruits Garlic contains many nutrient components such as
and vegetables to keep the human organism carbohydrates, organosulfur compounds, protein,
functioning properly and reduce the risk of free amino acids, vitamins and trace elements
(Zhang et al., 2018). It is well known that garlic have
463Turkish Journal of Agricultural and Natural Sciences 8(2): 463–469, 2021 antioxidant (Nencini et al., 2011; Amagase, 2006), methods used by Cemeroğlu (1992), while ash was anticancer (Agarwal, 1996), cholesterol-lowering determined according to the methods used by (Yeh and Liu, 2001), and immune-enhancing Ağbaş et al. (2013). Ash content in dry matter was (Amagase, 2006; Amagase et al., 2001) properties calculated from the formulae. from human and animal studies. Reactive oxygen After disintegrating 20 g sample in a blender species are a by-product in the aerobic metabolism it was mixed with 50 mL ethanol and placed in an process. In vivo, if reactive oxygen species continues ultrasonic bath (Elma, Germany) for 30 minutes. at a high level, the organism is exposed to oxidative Mixtures were centrifuged (Hermle Z 326 K, stress, resulting in protein and nucleic acid damage, Germany) at 10000×g (approximately 9970 rpm) at lipid peroxidation, and even necrocytosis (Liu et al., 4 ºC for 20 minutes and the supernatant above the 2015). Up to a certain level, oxidant molecule precipitate was obtained and centrifuged again at increases can be counteracted by natural the same conditions for 10 minutes. The extract antioxidants always found at certain levels in the obtained was used to determine total phenolic body (Mates et al., 1999). In some situations, the compounds, total flavonoid matter, total antioxidant defense mechanisms which organisms antioxidant activity and DPPH inhibition activity, use to protect themselves may be insufficient and ABTS radical scavenging capacity and FRAP value. exogenous antioxidants are required (Kasapçopur- Total phenolic content, total flavonoid Özel and Birdane, 2014). The garlic stem is content and total antioxidant activity were considered waste, but it should be considered a determined according to the methods used by useful biological resource. It is necessary to use this Slinkard and Singleton (1977), by Jia et al. (1999) product efficiently to reduce environmental and by Prieto et al. (1999), respectively. DPPH, ABTS pollution (Han et al., 2017). Garlic husk is also an and FRAP values were determined according to the important biological waste. In a study was reported methods used by Wang et al. (2015). that the extract obtained from garlic husk contains The trial pattern in the research was 25 phenolic compounds with antioxidant and (sample from different fields) × 3 (sample type; antibacterial activities (Kallel et al., 2014). Garlic is garlic cloves, dry garlic husk, dry garlic stem) produced around the world in two different ways, completed according to the full chance-dependent fresh and dry. Fresh garlic, also referred to as 'green' factorial trial pattern. Data obtained as a result of garlic, is garlic with green leaves, harvested when laboratory analyses completed in parallel for a total the body and head surface are fresh and the cloves of 75 samples are given as tables. Statistical analysis are not fully mature. Dried garlic is a product in was performed using SPSS 17.0 package program. which leaves, stems and cloves are completely dried by natural curing after harvest. Dry garlic has a Results and Discussion wider usage area (food, medicine, cosmetics, feed, Identification of water amounts in a food is etc.) and processing procedure due to the longer necessary in terms of commerce, but is very storage time, the higher the nutrient and aromatic important in terms of evaluating the storage compound content. Therefore, dried garlic is stability of a food (Cemeroğlu, 2013). The dry preferred by consumers and the industry, and this is matter values minimum and maximum results of reflected in its economic value (Akan and Ünüvar, garlic cloves, husk and stem samples are given in 2020). In garlic processing factories in Kastamonu Table 1. According to Duncan’s Multiple Range test province, in Turkey, the stem and husk of garlic are results, the dry matter values in garlic cloves, garlic removed and garlic is packaged for using canning husk and garlic stem samples are given in Table 2. technology, some meat product, some food When mean values are considered, the highest dry ingredient and the market. The stems and husks are matter was in garlic stems. This was followed by not used but are left in the environment as garlic husk and garlic cloves. The mean dry matter agricultural waste. This study aimed to reveal the amounts in samples were significant statistical potential to use the agricultural waste of the dried difference from each other (P
Turkish Journal of Agricultural and Natural Sciences 8(2): 463–469, 2021
Table 1. Dry matter, ash content, ash content in dry matter, pH and titratable acidity minimum and maximum
results of garlic cloves, husk and stem samples.
Ash content in Titratable
Samples Results Dry matter (%) Ash content (%) dry matter (%) pH acidity (%)
Min. 35.48±0.02 1.14±0.00 2.76±0.01 5.93±0.02 0.483±0.00
A Max 42.76±0.04 1.54±0.01 4.13±0.01 6.21±0.03 0.500±0.00
Min. 84.40±0.06 5.74±0.00 6.52±0.00 5.49±0.00 0.478±0.00
B Max 89.95±0.00 9.96±0.00 11.49±0.00 6.18±0.02 0.591±0.00
Min. 90.13±0.02 6.08±0.00 6.63±0.00 5.31±0.01 0.479±0.00
C Max 91.89±0.01 9.76±0.00 10.65±0.00 6.35±0.01 0.595±0.00
A: clove of garlic B: garlic husk C: garlic stem
Table 2. Duncan’s Multiple Range test results of dry matter, ash content, ash content in dry matter, pH and
titratable acidity in garlic cloves, garlic husk and garlic stem samples*.
Ash content in Titratable
Samples Dry matter Ash content dry matter pH acidity
Clove 38.80±2.05a 1.32±0.10a 3.42±0.37a 6.04±0.06c 0.493±0.00a
Husk 87.12±1.34b 7.84±1.10b 9.00±1.27c 5.83±0.17b 0.503±0.01b
Stem 91.08±0.47 c
7.89±0.98 c
8.65±1.07 b
5.75±0.27 a
0.516±0.02c
(*) Differences between the averages with the same letters are statistically indistinguishable from each other
(PTurkish Journal of Agricultural and Natural Sciences 8(2): 463–469, 2021 1992), and according to analyses, titratable acidity maximum results of total phenolic compounds is given as anhydrous citric acid. The titratable detected in garlic cloves, garlic husk and garlic acidity values minimum and maximum results of stems. According to Duncan’s Multiple Range test garlic cloves, husk and stem samples are given in results, the total phenolic compounds values in Table 1. According to Duncan’s Multiple Range test garlic cloves, garlic husk and garlic stem samples are results titratable acidity values in garlic cloves, garlic given in Table 4. The highest phenolic content was husk and garlic stem samples are given in Table 2. found in garlic cloves. This was followed by garlic When the mean values are noted, the highest husk and garlic stem. The total phenolic compound titratable acidity was found for garlic stem, this was amount in garlic husks is more than half of the followed by garlic husk and garlic cloves. The mean amount found in garlic cloves. Garlic stems have titratable acidity values of samples were significant nearly half the amount found in garlic cloves. All statistical difference from each other (P
Turkish Journal of Agricultural and Natural Sciences 8(2): 463–469, 2021 garlic cloves. Garlic stems contain nearly 1/3 of the and maximum results of antioxidant capacities amount in garlic cloves. All samples (garlic cloves, determined in garlic cloves, garlic husk and garlic garlic husk and garlic stem) contain flavonoid in stem samples are given in Table 5. According to their composition and total flavonoid have a Duncan’s Multiple Range test results DPPH, ABTS, significant effect on content in the samples (P
Turkish Journal of Agricultural and Natural Sciences 8(2): 463–469, 2021
Conclusions garlic (Allium sativum L., Alliaceae). Food
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supported by Kastamonu University Scientific Goto, M. 2017. Extraction of phenolic
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Conflict of Interest Statement: The author 119.
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